French Toast Crunch with Raspberry Cream Sauce

Indulge in the irresistible combination of crispy, golden French Toast Crunch with a luscious raspberry cream sauce that transforms breakfast into a decadent treat. This recipe takes classic French toast to the next level by coating thick slices of brioche or challah in a crushed cornflake crust for a delightful crunch. Each bite is complemented by the rich, tangy raspberry sauce, made from fresh raspberries and cream, and an airy raspberry-infused whipped topping. Perfect for a special morning or brunch gathering, this dish is finished with a dusting of powdered sugar and optional fresh mint for an elegant touch. Easy to prepare in just 25 minutes, this show-stopping recipe brings together textures and flavors that are both comforting and sophisticated. Keywords: French toast crunch, raspberry cream sauce, cornflake crust, decadent breakfast.

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 slices thick-cut bread slices (e.g., brioche or challah)
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 2 cups crushed cornflakes
• 3 tablespoons unsalted butter (for cooking)
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar (for sauce)
• 1 cup heavy cream
• 2 tablespoons powdered sugar (for garnish)
• 0 fresh mint leaves (optional, for garnish)

Directions

Step 1

In a shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and 1 tablespoon of granulated sugar until well combined.

Step 2

Spread the crushed cornflakes in an even layer on a separate plate.

Step 3

Preheat a non-stick skillet or griddle over medium heat and add 1 tablespoon of unsalted butter to coat the surface.

Step 4

Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side, then press each side into the crushed cornflakes to coat evenly.

Step 5

Place the coated bread slices onto the hot skillet and cook for 2-3 minutes per side, or until golden brown and crispy. Work in batches, adding more butter to the skillet as needed.

Step 6

In a small saucepan, combine the raspberries, 2 tablespoons of granulated sugar, and 1/4 cup of heavy cream. Heat over medium heat, stirring occasionally, until the raspberries break down into a sauce and thicken slightly (about 5 minutes). Remove from heat and strain through a fine mesh sieve, if desired, to remove seeds.

Step 7

In a small mixing bowl, whip the remaining 3/4 cup of heavy cream with a whisk or hand mixer until soft peaks form. Gently fold in 2 tablespoons of the cooled raspberry sauce to create a raspberry cream.

Step 8

Plate the French toast by stacking 2-3 slices per plate. Drizzle generously with the warm raspberry sauce and top with a dollop of raspberry cream.

Step 9

Sprinkle with powdered sugar and garnish with fresh mint leaves, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1091.1g)

Amount per serving	% Daily Value*
Calories	2739.6

Total Fat 142.2g	0%
Saturated Fat 83.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 483.6mg	0%
Sodium 1910.7mg	0%
Total Carbohydrate 295.5g	0%
Dietary Fiber 17.9g	0%
Total Sugars 100.8g
Protein 45.3g	0%

Vitamin D 134.7IU	0%
Calcium 550.2mg	0%
Iron 31.8mg	0%
Potassium 967.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 6.9%

Carbs: 44.7%